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Curry Chicken Stew

















Ingredients you’ll need per serving:-a cast iron enamel pot like Le Creuset works best.

4 oz. boneless skinless chick breast

2 cloves fresh garlic-minced

1/4 cup yellow onion-sliced thick

1/4 cup red bell pepper-cut into 1-2 inch sized pieces

1/4 cup green bell pepper-cut into 1/2 inch sized pieces

1/2 cup Napa cabbage-chopped

3 collard green leaves-blanched, stems removed, and chopped

1/2 cup water

1 cup fat free low sodium chicken broth

1 tbsp. fat free plain Greek yogurt

1 tsp. lemon juice

1tbsp. mild curry powder

1/2 tsp. Italian seasoning

1/4 tsp. ground cinnamon

4 drops of liquid Stevia or 1/2 packet of granular Stevia

light dash of tumeric

light dash of cayenne pepper

1/4 tsp. poultry seasoning

1 tsp. tomato paste-organic or pure paste-no sugar or anything else added

Kosher salt and fresh ground pepper to taste

How to prepare:

Season chicken breast with poultry seasoning, salt, and pepper an pan sear over medium-high heat for 5 minutes. Add 1/2 cup water to braise. Add garlic, onion, red and green bell peppers. Reduce to medium heat and cover and simmer for 5 minutes. Remove chicken and set aside to rest. Add Napa cabbage and collard greens to the pot. Season with more salt, pepper,  lemon juice, Italian seasoning, mild curry powder, cinnamon, Stevia, tumeric, and cayenne pepper. Add chicken broth and stir until seasonings are incorporated with the broth. Gently stir in fat free plain Greek yogurt and tomato paste. Fork shred chicken into bite sized pieces and return to the pot. Reduce to medium low heat, cover, and simmer for 3 minutes. Serve!

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